A head of cabbage, a package of spaghetti, two eggs and some Spanish paprika? Hello, Pasta Espanola.
1 teaspoon pimentón ahumado , plus more for garnishDIRECTIONS Boil the spaghetti in a large pot of salted water according to package directions. Drain and reserve ¼ cup of the cooking liquid. Meanwhile, heat the olive oil in a large skillet over medium heat.
Add the sliced garlic and fry for 30 seconds or until fragrant but not crisp. Immediately add the paprika to the garlic and oil for another 30 seconds to bring out the flavor before adding the cabbage. Saute the cabbage for 10 minutes or until soft and tender. Remove from heat and season generously with salt and black pepper. When ready to serve, toss the drained pasta with the sauteed cabbage and garlic until the pasta is well-coated in the olive oil and the cabbage is incorporated, adding the reserved pasta water only if it’s too dry. Season with salt and pepper. Fry the eggs in olive oil over medium heat for 2 to 2½ minutes or until the white is set and yolk is runny. Plate each serving of pasta with a fried egg on top seasoned with salt and pepper, and garnish with a sprinkling more of pimentón and shaved Manchego. Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
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